I am trying to create a new HACCP Plan for dairy yoghurt and non dairy yoghurts production.
We are a very small business and we would like to use the same pasteuriser to make both yoghurts.
My question is, would cleaning procedures and allergen swabs before non dairy production would be sufficient to produce both yoghurts in the same machine? If not, what more preventative methods should we use to avoid allergen contamination?
Thank you in advance.